Serving a hearty, flavorful homemade meal that tastes like it came from your favorite restaurant is one of the most satisfying ways to gather people around the table. This Slow Cooker Smothered Chicken Texas Roadhouse copycat recipe is one of my go-to dishes for easy hosting. It takes simple pantry ingredients and turns them into a creamy, cheesy, mushroom-covered chicken dish your guests will remember. Plus, the slow cooker does most of the work for you!
Whether I’m making this for a casual Sunday dinner or prepping ahead for a weeknight meal with friends, it always brings everyone to the table with smiles. The creamy portobello mushroom sauce, melted pepper jack cheese, and tender chicken breast create the perfect bite every time.
Smothered Chicken Texas Roadhouse Copycat
Savory, creamy mushroom sauce and juicy chicken come together in this slow cooker favorite that always gets rave reviews. It only takes 15 minutes to prep in the morning, then the slow cooker takes care of the rest. It’s easy enough for beginners, and it uses simple, budget-friendly ingredients. You can prep the chicken the night before, and it’s easy to adjust with your favorite cheeses or mushrooms. It’s a great go-to for both casual family dinners and easy hosting.
What You’ll Need To Make This Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Boneless chicken breasts: If your chicken breasts are large and thick, I recommend slicing them in half so they cook evenly.
- Dried herbs and spices: Dill, parsley, oregano, rosemary, basil, garlic powder, salt, pepper; you’ll use these in the marinade and sauce.
- Red wine vinegar & olive oil: These form the base of the herb marinade.
Topping and Sauce Ingredients
- Cream of mushroom soup & chicken broth: Create the rich, creamy base for the sauce.
- Portobello mushrooms: Sliced thin. You can also use baby bellas if that’s what you have.
- Milk & cornstarch: Used to thicken the sauce near the end of cooking.
- Pepper jack & parmesan cheese: These get melted over the chicken for that signature Texas Roadhouse finish.
How To Make Smothered Chicken Texas Roadhouse Style
Marinate the Chicken
In a large zip-top bag, combine dried herbs, garlic powder, salt, pepper, red wine vinegar, and olive oil. Add chicken and marinate in the fridge for at least 2 hours. I like to do this the night before for maximum flavor.
Make the Sauce
Whisk together cream of mushroom soup, chicken broth, garlic powder, onion powder, sugar, salt, and pepper until smooth. Gently stir in sliced mushrooms.
Assemble in the Slow Cooker
Place the marinated chicken in the slow cooker. Pour the mushroom sauce over the top. Cover and cook on high for 2.5 hours.
Thicken the Sauce & Add the Cheese
In a small jar, shake together milk and cornstarch until smooth. Pour into the slow cooker and stir gently. Cover and cook for an additional 30 minutes.
Once the sauce is thickened, carefully transfer the chicken to a plate. Sprinkle with parmesan, lay a slice of pepper jack on top of each piece, and spoon mushroom sauce over the top. Garnish with parsley and serve!
Yes! Bake covered at 350 for 45 minutes, then stir in the milk and cornstarch mixture and bake 15 minutes more.
Absolutely. Grill the chicken and prepare the sauce separately in the slow cooker or on the stovetop.
Variations, Substitutions, and Recipe Tips
Cheese Swaps: Try Monterey Jack, cheddar, or provolone instead of pepper jack.
Mushroom Options: Baby bellas, white button, or even shiitake mushrooms work well here.
Serving Suggestions: This is amazing over mashed potatoes, rice, or air fryer crispy-skinned baked potatoes.
Hosting Tip: Marinate the chicken the night before and prep the sauce ahead, storing each in separate airtight containers in the fridge, so all you have to do is dump and go in the morning.
Biblical Hospitality
The people next door, across the street, or sitting near you at church might just be waiting for someone to reach out. This comforting meal can be one simple way to do that. Walk your neighborhood or sit with your church directory this week and ask: “Who around me might feel invisible?” Then act. Invite them to Sunday supper. This recipe makes enough for a crowd, and your table might be the beginning of someone feeling seen again.
Turn this into a full meal by serving it with creamy mashed potatoes or my Copycat Texas Roadhouse Chili Recipe to keep the meal authentic to a Texas Roadhouse-style dinner. Add something warm and comforting, like Easy Bisquick Peach Cobbler, for a sweet finish.
Have a question about how to make this Smothered Chicken Texas Roadhouse recipe in your slow cooker? Let me know in the comments below, I’m here to help! And if you try it, I’d love to hear how it turned out.
More Slow Cooker Smothered Chicken Recipes
- Creamy Crock Pot Tuscan Chicken
- Rich and Creamy Cajun Smothered Chicken Recipe with Gravy
- Creamy Lemon Garlic Chicken In Crock Pot
- Cheesy Chicken and French Onion Soup Casserole
- Creamy Crockpot Chicken With Ranch
Smothered Chicken Texas Roadhouse (Slow Cooker Copycat Recipe)
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Ingredients
Herb Marinade
- 1 teaspoon dill, dried
- 2 teaspoons parsley, dried
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon rosemary, finely chopped dried
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup red wine vinegar
- ⅓ cup olive oil
Portobello Mushroom Sauce and Chicken
- 2 pounds chicken breast, Marintaed in herb marinade. This will be about 4 or 5 chicken breasts.
- 1 10.5 ounce cream of mushroom, soup can
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons sugar
- 1 ½ cups portobello mushrooms, finely sliced to 1 cm thick
Thickener
- 2 tablespoons corn starch
- 1/3 cup milk
Topping
- 4 slices Pepper Jack cheese
- 2 tablespoons parsley, fresh, chopped
- 1/3 cup parmesan cheese, freshly grated
Instructions
Herb Marinade
- Place a gallon size plastic ziplock bag into a small mixing, gently pulling the sides over the edge of the bowl.
- Pour all of the marinade ingredients into the plastic bag. Next, place the chicken breast into the bag.1 teaspoon dill, 2 teaspoons parsley, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, ⅓ cup red wine vinegar, ⅓ cup olive oil, 2 pounds chicken breast
- Seal the plastic bag. Using your hands, gently massage the marinade around the chicken. Place it into the refrigerator for 2 hours.
Slow Cooker Instructions
- Mix the can of condensed soup, broth, garlic powder, onion powder, sugar, salt, and pepper in a bowl. Mix with a whisk until creamy and smooth.1 10.5 ounce cream of mushroom, ½ cup chicken broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, 1 teaspoon pepper, 2 tablespoons sugar
- Gently fold in the sliced portabella mushrooms.1 ½ cups portobello mushrooms
- Remove the chicken from the marinade and place it into the slow cooker
- Pour the mushroom sauce over the chicken, spreading it out to cover the bottom of the crockpot in a single layer. Place the lid on the crockpot and cook on high for 2 hours and 30 minutes.
Thicken
- After the cooking time is up, place the ⅓ cup of milk and two tablespoons of cornstarch in a small jar with a lid. Screw the lid on tightly and shake until the cornstarch is blended into the milk.2 tablespoons corn starch, 1/3 cup milk
- Remove the crockpot lid and pour the mixture into the crockpot. Stir into the sauce gently without disturbing the chicken. Place the lid back on and cook for 30 more minutes. This allows the sauce to thicken up from the milk mixture.
Serving
- After 30 minutes, remove the lid and carefully remove the chick breasts using a large spatula. Place it on a serving tray or individual dinner plates. The goal is to keep the chicken breast whole for each serving.
- Lay a piece of pepper jack cheese on each top of each hot chicken breast so the cheese melts.4 slices Pepper Jack cheese
- Next, spoon the portobello mushroom sauce over the chicken topped with cheese. Grate parmesan cheese over the sauce and sprinkle fresh chopped parsley on top and serve.1/3 cup parmesan cheese, 2 tablespoons parsley
Gina’s Notes and Tips
- Cheese Swaps: Try Monterey Jack, cheddar, or provolone instead of pepper jack.
- Mushroom Options: Baby bellas, white button, or even shiitake mushrooms work well here.
- Serving Suggestions: This is amazing over mashed potatoes, rice, or baked potatoes.
- Hosting Tip: Marinate the chicken the night before and prep the sauce ahead, storing each in separate airtight containers in the fridge, so all you have to do is dump and go in the morning.
Storage and Reheating
- Storage: Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat in a covered baking dish in the oven at 350°F for 15–20 minutes. Or in the microwave in 1-minute intervals, stirring gently between rounds. Add a splash of milk or broth if the sauce looks too thick.
- Freezing: Not recommended; the creamy sauce may separate when thawed.
